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Moroccan Chicken with Preserved Lemons

Source of Recipe


recipe source






List of Ingredients



• 2 tb Olive oil
  
• 3 lb Chicken thighs,skinned/rinse
  
• 1 Large chopped onion
  
• 2 ts Paprika
  
• 1 ts Ground ginger
  
• 1/2 ts Ground turmeric
  
• 1/2 ts Pepper
  
• 1/2 c Calamata olives (opt)
  
• 10 Moroccan lemon quarters
  
• 1/4 c Finely chopped cilantro(opt)
  






Instructions



1. Pour oil into a 10-12" frying pan over medium-high heat. Add chicken and turn pieces often to brown on all sides, about 15 minutes. Lift out chicken; set aside.
   
   
2. Remove all but 1 tablespoon oil from pan. Add onion; stir often over medium-high heat until tinged with brown, about 5 minutes. Stir in paprika, ginger, turmeric, and pepper. Add 1 cup water, chicken, olives, 6 preserved lemon quarters, and 1 tablespoon preserved lemon liquid.
   
   
3. Cover pan and simmer, turning once, until meat is no longer pink at bone (cut to test) 20-25 minutes. Skim and discard fat; transfer chicken and sauce to a wide bowl. Garnish chicken with remaining lemon wedges and cilantro.
   
   






Final Comments


Yield: 4 servings